Parmesan Patty Pan Squash (Print Version)
Tender patty pan squash topped with crispy parmesan cheese - a simple yet impressive side dish for any meal.
# Ingredients:
01 -
3 patty pan squash, sliced
02 -
1 cup freshly shredded Parmesan
03 -
1 tablespoon olive oil
04 -
1 pinch kosher salt & black pepper
# Steps to Follow:
01 -
Gather all kitchen tools and ingredients to prepare efficiently.
02 -
Preheat your oven to 400°F (200°C).
03 -
Cut off the stem and base of the patty pan squash, discarding both. Slice the squash in half, then cut into wedges. If the segments are too large, halve them lengthwise.
04 -
Use a microplane or fine grater to shred the Parmesan cheese.
05 -
Place the squash wedges into a steamer basket over 1 inch of water. Steam for 10 minutes.
06 -
Transfer the steamed squash wedges to a baking dish, arranging them tightly in a single layer.
07 -
Drizzle the squash with olive oil and season with kosher salt and black pepper.
08 -
Sprinkle the freshly shredded Parmesan evenly over the seasoned squash.
09 -
Roast uncovered for 25 minutes until the Parmesan is golden brown and crisp.
# Additional Notes:
01 -
Do not double the steaming time if doubling the recipe; increase steaming time to 15 minutes rather than 20 minutes.
02 -
Use freshly grated Parmesan for best results. Avoid pre-grated or store-shaved Parmesan.
03 -
These squash wedges reheat beautifully in a 400°F oven the following day.